Firstly, the venison must be thoroughly cleaned and then soaked for 2 hours to remove any blood that may be present. Then the red peppers (which have been soaked for 5 hours) are scraped by the inside of the aid of a knife to remove the meat. In a perol the extra virgin olive oil is deposited and a heating is put; once hot, the whole vegetable is tainted, cut into medium pieces; after 5 minutes added the meat cut into reasonable pieces, the wines and the meat of the choriceros peppers.
Cover with water and cook, removing the foam that is produced; after the spices are added and it has been cooked until tender (about 1 hour). If you run out of broth you can add a little hot water, and you are given the salt point.
Ingredients (6-8 people)
- 2 kg of venison
- 1 kg. of ripe tomatoes
- 4 Green peppers
- 4 Dry red peppers
- 2 heads of garlic
- 2 large onions
- 1/2 l. of white wine
- 1/2 l. of red wine
- 30 g. of pepper in grain
- 2 Cloves
- Oregano Thyme, parsley and salt
- 1 glass of extra virgin olive oil Oleoestepa Hojiblanca
NOTE: This recipe may be used for wild boar or steak beef.
Extra Virgin Recomended: Oleoestepa Hojiblanca, because its fruity is very good all kinds of stews and stews.
